Italian-Style Chocolate Mousse / Spuma di Cioccolata
When you think of great Italian desserts, I’ll bet you don’t think of chocolate mousse. But the Italians like their spuma di cioccolata as much as the next guy. The word spuma in Italian means mousse. But it also means frothy. This Italian dessert is sort of frothy as y0u spoon it into serving dishes but after a few hours in the fridge, you have yourself a proper mousse that is irresistible. The optional splash of booze–in this case Grand Marnier–doesn’t hurt either.
Most of this dish can be made in your food processor. First, fit a cold metal blade into your processor. Whip a cup of heavy whipping cream for about 30-35 seconds. As the cream is whipping, drop a tablespoon of powdered sugar down the feed tube. The whipped cream will look like the picture down below. I could have even stopped whipping a few seconds earlier. Next time. But…there’s nothing like your own freshly whipped cream. With a spatula, take it out of the processing bowl and park it in its own bowl and refrigerate. Do not clean the processing bowl. No need to.